South African Curry Noodle Salad

Key ingredient notes and substitutions

You’ll find the full ingredient list with measurements in the recipe card at the bottom of the post.

Pasta – Short pasta shapes work best here. Shells, fusilli and rotini are good choices because they catch the curry dressing instead of letting it slide off. Cook the pasta just until tender, as it will soften a little more as it sits in the dressing.

Red bell pepper/capsicum – Red gives the sweetest flavour and best colour, but yellow, orange or green will also work.

Red onion – Chop it finely so you don’t get large, sharp pieces. You can use white onion, brown onion or shallots instead.

Mild curry powder – Use mild or medium curry powder, depending on how much heat you like. The dressing should taste quite bold before it goes onto the pasta, as the flavour softens after chilling.

Vinegar – White vinegar or white wine vinegar works well. Brown vinegar or red wine vinegar can also be used. If using balsamic vinegar, reduce the sugar slightly, as it is sweeter and has a stronger flavour.

Oil – Use a neutral-flavoured oil such as sunflower, canola or vegetable oil. A mild olive oil will also work.

Granulated sugar – Granulated or caster sugar both work. The dressing should taste fairly sweet before mixing, as the sweetness mellows once it coats the pasta.

Chutney – Mrs Ball’s Peach Chutney gives the classic South African flavour, but another fruit chutney, such as mango, can also be used.

Tomato sauce – This is South African-style tomato sauce, similar to ketchup in the US. It adds sweetness, colour and that familiar braai-salad flavour.

Tabasco – Add it to taste. We use about 25–30 drops for gentle warmth, but you can start with less and add more if you prefer extra heat.

Step-by-step instructions

Step 1: Cook the pasta in salted water according to the packet instructions. Don’t overcook it, as it will continue to soften slightly once mixed with the curry dressing.

Step 2: Drain the pasta well in a colander, then leave it to steam-dry for a few minutes. Transfer it to a large mixing bowl.

Step 3: Finely chop the red bell pepper and onion.

Step 4: In a separate bowl, mix together the tomato sauce, vinegar, oil, sugar, curry powder, chutney, Tabasco and black pepper until well combined.

Step 5: Add the chopped red pepper and onion to the pasta and mix well.

Step 6: Pour over most of the dressing and stir until the pasta is well coated. Add the remaining dressing if needed. You will usually use it all, but pasta shapes and brands vary and some absorb more dressing than others.

Step 7: Cover the bowl and chill for at least 6 hours, or overnight if possible. Stir once or twice while it rests so the dressing distributes evenly and soaks into the pasta.

Step 8: Transfer the curry noodle salad to a serving dish and finish with chopped parsley, basil or coriander, if using.

Troubleshooting

Storage

This salad stays fresh in the fridge for up to 5 days. It tastes even better the next day or the day after. You can serve it cold from the fridge or at room temperature.

Not suitable for freezing.

Serving suggestions

• Sprinkle with chopped parsley or sesame seeds.

• Add another sprinkling of black pepper.

• Can be enjoyed as a salad, a side or as a main meal. It goes really well with grilled meat like steak, chops, chicken and ribs.

• Another variation to this recipe is to add tinned peaches or dried apricots to the salad.

What to serve with curry noodle salad

This curry noodle salad fits beautifully into a bigger braai-style spread.

Serve it with South African favourites like bobotie or trinchado, add another make-ahead side such as South African potato salad with condensed milk, or try my 10-minute curry rice salad if you’d rather use rice.

You can also browse more BBQ salad recipes, and if pudding is non-negotiable, finish with this foolproof milk tart made with condensed milk.